Creamy Lemon Chicken Piccata

My Lemon Chicken Piccata is seasoned with some Southern flavor from the lemon pepper and Cajun seasoning to take this Italian classic to new heights.

Wondering what goes chicken piccata with? Try some of these sides. Jasmine Vegetable Rice, Asparagus and Mushroom Risotto, Garlic Mashed Potatoes, and Southern Green Beans.

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This recipe is 17 years in the making and has the perfect blend of my Creole-Cajun roots, which has a considerable influence by Italians who migrated to New Orleans since its creation. Which is probably why we use spaghetti in our baked macaroni and cheese.

In culinary school, I was naturally attracted to Italian cuisine for the simple flavors and techniques used to build layers of flavor. Plus, it was less uptight than French food, which connected with me personally.

I first learned about chicken piccata in an Italian course, and I've been hooked ever since. The beautiful thing about this classic Italian dish is that you only need a few ingredients to get a delicious dinner on the table.

Now, I'll admit, I'm always underwhelmed by the seasonings whenever I order it out at a restaurant because I love flavor. This is why I used lemon pepper seasoning for my creamy lemon chicken piccata to drive home a great lemon flavor on the chicken, plus adding a little Cajun seasoning guaranteed the chicken would be loaded with deliciousness.

For the creamy lemon sauce, I used simple aromatics like shallots and garlic but the herbs, like fresh parsley and rosemary, made the herb notes sang like Whitney Houston, and the fresh lemon juice and zest accompanied with the white wine made the sauce have the perfect zing to dance with the briny flavors of the capers. If you like fish, try my salmon piccata recipe.

Key Ingredients

Here are the ingredients you'll need for a tasty lemon chicken piccata.

Chicken Breasts

You'll need a few boneless skinless chicken breasts for this recipe. You can save a few dollars if you debone and skin the chicken breasts yourself.

White Wine

I always have some Pinot Grigio or Chardonnay on hand for cooking. Use whatever white wine you love to drink for the best flavor.

Fresh Lemons

Fresh lemon juice is key to the success of this dish, but we'll take it up another level by using lemon zest too.

Capers

You can use any capers, whether it's packed in salt or brine. You'll need to rinse both off, regardless.

Herbs

You'll need fresh Italian parsley, rosemary, dried thyme, and oregano.

Seasonings

I use lemon pepper and Cajun seasoning, eliminating the need for basic salt and pepper.

Heavy Cream

It wouldn't be creamy lemon chicken piccata without heavy whipping cream; a little goes a long way.

How To Make Lemon Chicken Piccata Recipe

My goal was to make this creamy lemon chicken piccata recipe stand out from your grandmother's version but still be easy, tasty, and a crowd-pleaser!

Cover chicken breast with plastic wrap or inside a storage bag and pound until flat. This will help the chicken cook faster and evenly. Combine lemon pepper, Cajun seasoning, and chopped rosemary in a small bowl.

Season chicken breasts evenly on both sides with seasoning mix and rosemary. Lightly coat chicken in flour and shake off excess flour.

Add olive oil and butter to a large cast iron skillet over medium-high heat. Once the butter has melted, add chicken and cook for 2-3 minutes on each side until golden brown. Set the chicken aside. 

In the same skillet, add shallots and cook for 1 minute; add garlic, thyme, and oregano. Stir until fragrant; add white wine or chicken broth (non-alcoholic), lemon zest, lemon juice, capers, and chicken breasts and cook for 2-3 minutes; add heavy cream, bring to a boil, and cook until lemon sauce slightly thickened up. 

Remove the skillet from the heat and stir in cold butter and fresh chopped parsley. Serve chicken piccata over angel hair pasta, rice, or mashed potatoes. 

Storage

Store leftover lemon chicken piccata in an airtight container for 5 days in the fridge.

To reheat, slice the chicken breast and place it in a skillet with ¼ cup of water over medium heat. Add the sauce and cook until hot. 

Pro Recipe Tips & Tricks

Here are the best techniques, substitutes, and flavor builders you'll need.

• Fresh lemon juice is superior to bottled lemon juice, but use it if that's all you have on hand.
• Use low-sodium chicken broth instead of white wine if you do not consume alcohol.
• Use gluten-free flour instead of all-purpose flour for a gluten-free dinner.
• You can save a few dollars if you debone and skin the chicken breasts yourself.
• Flattening the chicken will help it cook faster and evenly. Which will keep it moist and prevent it from drying out.
• If your chicken breasts are large, cut them in half before cooking or pop them in a 400°F/204°C for 5 minutes after the first cook before adding them back to the sauce.
• You can use chicken cutlets for smaller portions.
• You do not need to use an expensive white wine. I used Three Wishes from Whole Foods; it's one of the best $3 wines I've ever had.
• Italian flat leaf parsley flavor is superior to curly leaf parsley.
• Add some red chili flakes or cayenne to add more spice.
• You can find capers by the olives in your local grocery store. Olives are an excellent substitute for capers.
• Avoid anything labeled cooking wines. They have added salt and preservatives, which are uncommon in wines.

FAQs

Here are the top questions readers have about making this delicious classic Italian dish.

More Chicken Recipes

Here are a few more delicious chicken dishes plus to try out!

• Blackened Chicken Alfredo
• White Wine Chicken Pasta
• Garlic Parmesan Chicken Thighs
• Chicken Bacon Ranch Pizza
• Garlic Parmesan Chicken Wings
• Mediterranean Stuffed Chicken 

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Wash your chicken before pulling the ingredients out.

Step 2: Measure everything out.

Step 3: Follow the recipe and get ready for the best chicken piccata recipe you've ever enjoyed.

Making creamy lemon chicken piccata is a finger-licking meal. I hope you enjoy the symphony of flavors from my version. After you make the recipe, please don't forget to leave me a comment and a star rating below.

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📖 Recipe

Creamy Lemon Chicken Piccata

Kenneth Temple

My Lemon Chicken Piccata is seasoned with some Southern flavor from the lemon pepper and Cajun seasoning to take this classic to new heights.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Creole, Italian

Servings 4 persons

Calories 631 kcal

Ingredients

  

1x2x3x

• 4 chicken breast pounded thin
• 2 teaspoons lemon pepper
• 2 teaspoons Savory Cajun seasoning
• 1 tablespoon rosemary chopped
• ⅓ cup unbleached flour
• 2 tablespoons avocado oil
• 5 tablespoons unsalted butter
• 1 medium shallot chopped fine
• 4 cloves garlic chopped fine
• ¼ teaspoon dry thyme
• ¼ teaspoon dry oregano
• ½ cup white wine
• zest of 1 medium lemon
• juice of 1 medium lemon
• 4 oz. capers drained
• ¼ cup heavy whipping cream
• 2 tablespoons unsalted butter
• ½ cup of chopped Italian parsley

Instructions

 

• Cover chicken breast with plastic wrap or inside a storage bag and pound until flat. This will help the chicken cook faster and evenly. Combine lemon pepper, Cajun seasoning, and chopped rosemary in a small bowl.
• Season chicken breasts evenly on both sides with seasoning mix and rosemary. Lightly coat chicken in flour and shake off excess flour.
• Add olive oil and butter to a large cast iron skillet over medium-high heat. Once the butter has melted, add chicken and cook for 2-3 minutes on each side until golden brown. Set the chicken aside.
• In the same skillet, add shallots and cook for 1 minute; add garlic, thyme, and oregano. Stir until fragrant; add white wine or chicken broth (non-alcoholic), lemon zest, lemon juice, capers, and chicken breasts and cook for 2-3 minutes; add heavy cream, bring to a boil, and cook until lemon sauce slightly thickened up.
• Remove the skillet from the heat and stir in cold butter and fresh chopped parsley. Serve chicken piccata over angel hair pasta, rice, or mashed potatoes.

Notes

Pro Recipe Tips & Tricks

Here are the best techniques, substitutes, and flavor builders you'll need.

• Fresh lemon juice is superior to bottled lemon juice, but use it if that's all you have on hand.
• Use low-sodium chicken broth instead of white wine if you do not consume alcohol.
• Use gluten-free flour instead of all-purpose flour for a gluten-free dinner.
• You can save a few dollars if you debone and skin the chicken breasts yourself.
• Flattening the chicken will help it cook faster and evenly. Which will keep it moist and prevent it from drying out.
• If your chicken breasts are large, cut them in half before cooking or pop them in a 400°F/204°C for 5 minutes after the first cook before adding them back to the sauce.
• You can use chicken cutlets for smaller portions.
• You do not need to use an expensive white wine. I used Three Wishes from Whole Foods; it's one of the best $3 wines I've ever had.
• Italian flat leaf parsley flavor is superior to curly leaf parsley.
• Add some red chili flakes or cayenne to add more spice.
• You can find capers by the olives in your local grocery store. Olives are an excellent substitute for capers.
• Avoid anything labeled cooking wines. They have added salt and preservatives, which are uncommon in wines.

Storage:

Store leftover lemon chicken piccata in an airtight container for 5 days in the fridge.

To reheat, slice the chicken breast and place it in a skillet with ¼ cup of water over medium heat. Add the sauce and cook until hot. 

Nutrition

Calories: 631kcalCarbohydrates: 14gProtein: 51gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 214mgSodium: 1058mgPotassium: 975mgFiber: 2gSugar: 2gVitamin A: 1457IUVitamin C: 6mgCalcium: 67mgIron: 2mg

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